SWEET ON CITRUS

Add some zest to your cooking with citrus writes Jan Bilton

CITRUS ADDS ZING and zest to the cuisines of many countries. Duck a l’orange has long been a favourite with the French; in Morocco, lemons are pickled in a brine of salt and lemon juice and added to poultry and olive dishes; in southern China — where oranges have been cultivated since 2500BC — cooks use minced dried orange peel for flavouring meat and fish dishes as we would salt and pepper. And for me, fish and chips without lemon wedges is inconceivable.

ZESTY ORANGE CAKE

For best results, all ingredients should be at room temperature. An alternative filling for the cake is orange marmalade made into a spreadable consistency with a little gin. The cake can also remain whole — not halved crosswise — and iced, or sprinkled with icing sugar then served with whipped cream.

Ingredients

2 Tbsp milk

50g butter finely grated rind and juice 1 medium orange

3 eggs

3⁄4 cup sugar

1 cup self-raising flour

Cream Cheese Icing: 75g cream cheese 1 1⁄4 cups icing sugar finely grated rind 1⁄2 orange

1 Tbsp orange juice

Method

Preheat the oven to 180C. Lightly oil a 21cm round cake pan. Line the base and sides with baking paper.

Place the milk and butter in a small saucepan and heat gently until the butter is just melted. Add the orange rind and 1 tablespoon of the orange juice. Cool. (Reserve the remaining orange juice for the icing.)

Beat the eggs and sugar until thick and creamy. It should be smooth — not grainy — when rubbed between your thumb and fingertips. Gently fold the flour into the egg mixture alternatively with the cooled milk combo.

Pour into the prepared cake pan. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes then remove the cake to a wire rack. Cool completely.

To make the icing, cream all the ingredients together until smooth. Chill for 5 minutes.

Slice the cake in half crosswise. Spread one-third of the icing on the base. Sandwich together with the top. Spread the remaining icing over the top. Great garnished with dried citrus slices or grated orange rind.

GROOVY GRAPEFRUIT SLICE

A cafe´-style slice that’s delish served with yoghurt or whipped cream.

Ingredients

Base: 225g butter, softened

3⁄4 cup icing sugar

2 cups plain flour

Topping: 4 eggs

1 1⁄4 cups caster sugar

4 Tbsp plain flour finely grated rind 1 large grapefruit

3⁄4 cup freshly squeezed grapefruit juice

Method

Preheat the oven to 180C. Lightly oil an 18cm x 30cm slice pan. Line with baking

FOOD

paper ensuring the paper reaches above the sides of the pan.

To make the base, place the butter, icing sugar and flour in a food processor. Blend until the mixture forms a ball. Press evenly into the slice pan. Bake for 20-25 minutes until lightly golden. Cool a little.

Meanwhile, make the topping. Beat the eggs in a large bowl until well combined. Add the caster sugar and flour. Beat until smooth. Add the grapefruit rind and juice and beat until smooth.

Reduce the oven to 160C. Pour the grapefruit mixture carefully over the cooked base.

Cook the slice for 30-35 minutes, until the mixture is just set and lightly golden on top. Cool in the pan. Loosely cover and chill until set.

Cut into bars to serve. Can be stored covered in the fridge for 3-4 days.

— Makes about 16 pieces

DRIED CITRUS SLICES

Slices of lime and grapefruit can also be dried using this method.

Ingredients

1 each: orange, lemon

Method

Preheat the oven to 100C. Line a baking tray with baking paper. Place a wire rack on top.

Wash then dry the citrus well. Thinly slice the fruit and place in a single layer on the wire rack. Bake in the oven until dry and crisp, about 3-4 hours.

Cool, then store in an airtight container. Use to garnish desserts, bakes or cheeseboards.

GLUTEN-FREE MANDARIN BALLS Ingredients

325g dried apricots 3 mandarins with skin on 4-6 Tbsp ground almonds icing sugar to dust

Method

Place the apricots in a food processor.

Halve the mandarins and remove any seeds. Add to the food processor. Mix until finely chopped. Add enough ground almonds to hold together when rolled.

Form into small balls about 30g each.

Just before serving dust with icing sugar. Can be stored in the fridge for 1 week or the freezer for up to 3 months.

— Makes about 20